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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Creamy Pasta Florentine Recipe

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This recipe for Creamy Pasta Florentine is from A Little Slice of Heaven, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8-10 ounces penne pasta
3 cups medium mushrooms, sliced
3 cups spinach
1 cup heavy cream
3/4 cup Parmesan cheese
1/2 cup walnuts, roughly chopped
1 tablespoon freshly squeezed lemon juice
1 tablespoon extra virgin olive oil
Kosher salt and freshly ground pepper to taste
Directions:
Directions:
Bring a large pot of generously salted water to a boil. Heat olive oil in a large skillet over medium heat and sauté mushrooms, seasoned with salt, and cover for 15-20 minutes until softened. Stir occasionally and reduce heat if mushrooms start to burn.

Add spinach to mushrooms and pour in lemon juice. Cook until wilted, then add walnuts.

Cook pasta according to package directions or until al dente. Drain, reserving 1/2 cup pasta water and set aside.

Add heavy cream to the spinach and mushrooms, stirring well, and mix in Parmesan cheese. If sauce is too thick, add pasta water, 1 tablespoon at a time. Add pasta to the sauce and toss well to coat. Cook on low heat for 5 minutes. Serve

 

 

 

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